Imbarcati in un viaggio di gioco unico con Pin-up Casino! Connettiti con noi attraverso il nostro link su ক্যাসিনো e immergiti in una varietà di giochi avvincenti e incredibili bonus. Inizia la tua avventura di gioco ora! Scopri come Everix Edge sta rivoluzionando il trading di Bitcoin con sicurezza ed efficienza. Library zlibrary project Mosbet
Top 10 best online casino sites from Outlookindia OLX88 Immediate Core: Canada's prime choice for investment learning

Kobe Desraumaults

Chambre Séparée

Keizer Karelstraat 1
Gent, Belgio
Belgio

To underline the absolute value of Kobe Desramaults it would be enough to retweet René Redzepi’s tweet on January 3rd 2013: «This year, sooner or later, we should all eat at the In De Wulf, a restaurant worth keeping an eye on». This is for two reasons: the famous tweeter’s prestige but also his unwillingness to point the lights somewhere else.

After all, Kobe’s potential – by coincidence, his name is the same as that of the world’s most precious beef – is not too far from the matter with which Renè’s dreams are made of: he has an almost total symbiosis with local producers, in this almost unreachable part of Flanders, within a stone’s throw from the French border. Every day he talks with excitement with fishermen from the North Sea, with the farmers of the fossil dune of Ghyvelde, with the vegetable in his own garden, with the seaweeds on the nearby sea-bottom. And this talk is then transferred into 5 languages to the band of chefs coming from everywhere who today fillet and cut on the counters of Dranoutier’s kitchen.

Desramaults started to put this dialogue diplomatically together in 2005, after returning from a long journey which brought him, at 20-something, to the court of Sergio Herman in Olanda, to have his mouth watering in front of Michel Bras's gargouillou, and to the e al Comerç 24 in Barcelona, breathing the Adrianesque breeze. Upon returning home, he gave a significant makeover to the old brasserie run by his mother (with eight rooms upstairs), surrendering, straight away, to the rules of rustic design imposed by the Great North. Belgian critics very soon noticed him and his progressive cuisine. No, not in the Genesis’s sense, but in that according to which "There’s still lots of progress to be made, before getting to the top". Meanwhile, at that same top, they have noticed him. And that’s no small thing.

At the end of June, the turning point: leave In de Wulf and return to a concept of primordial cuisine (just embers, grill and wood-fired ovens) with Chambre Séparée in Gent.

Has participated in

Identità Milano


by

Gabriele Zanatta

born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. 
twitter @gabrielezanatt
instagram @gabrielezanatt